| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Crushed pineapple and juice |
|
|
Water |
| 1 |
pk |
Orange jelly powder |
| 1 |
c |
Cold undiluted Carnation 2% evaporated milk |
| 1 |
c |
Finely-shredded carrot |
| 1/2 |
c |
Chopped raisins |
INSTRUCTIONS
Drain pineapple well. Reserve liquid; set pineapple aside. Add water to
reserved liquid to make 2/3 cup. Combine jelly powder and pineapple juice
mixture in small saucepan. Cook and stir over low heat until gelatin is
dissolved. Cool until almost set. Beat at high speed until frothy.
Gradually beat in cold e. milk; continue beating until mixture is light and
airy, about 4 to 5 minutes. Fold in pineapple, carrots and raisins. Turn
into 6-cup mold. Chill until set. Unmold and garnish. Makes 1 6-cup mold.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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